CN115486523A - 一种营养型调味即食海参的常温保藏加工方法 - Google Patents
一种营养型调味即食海参的常温保藏加工方法 Download PDFInfo
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Abstract
本发明提供一种营养型调味即食海参的常温保藏加工方法是在即食海参在加工过程中使用了碳化二亚胺和N‑羟基琥珀酰胺进行交联处理；本发明还提供一种海参卵多肽，所述的海参卵多肽的制备方法是将海参卵使用中性蛋白酶进行酶解制备的酶解液干燥制备的。本发明制备的海参使用的碳化二亚胺和N‑羟基琥珀酰胺并不作为联接的一部分滞留在交联物分子中。从食用安全性角度能够得到消费者对产品的认可，增强了即食海参胶原蛋白的稳定性，延长了即食海参的货架期，具有较好的市场应用前景；所制备的调料包中含有多肽活性物质，不仅具有极佳的口感，而且具有吸收好、营养更全面等优点。
Description
技术领域
本发明属于海产品深加工和保藏技术领域，具体涉及一种营养型调味即食海参的常温保藏加工方法。
背景技术
海参的肉质细腻，营养丰富，味道鲜美。海参体内不仅富含人体必需的多种氨基酸和微量元素，并且还含有酸性粘多糖、硫酸软骨素、皂苷、多肽等多种活性成分，一直被视作膳食佳品。
由于海参具有极强的自溶能力，导致海参难以在常温下保藏和运输。目前大部分的鲜活海参被加工成冻干海参、盐渍海参、高压海参等，但是这些海参产品的加工方式简单，海参腥味较重，且营养损失严重，因此探究一种能稳定海参体壁胶原蛋白，满足人们营养需求且口感较好的方法更为迫切。
发明内容
本发明的目的是提供一种营养型调味即食海参的常温保藏加工方法，从而解决常温下海参制品的保藏的技术问题。
本发明首先提供一种能够在常温长时间保存的即食海参，所述的即食海参在加工过程中使用了碳化二亚胺(EDC)和N-羟基琥珀酰胺(NHS)进行交联处理；
更进一步的，所述的海参，在交联处理时，是将碳化二亚胺(EDC)和N-羟基琥珀酰胺(NHS)添加到含有2-N-吗啡啉乙磺酸的无水乙醇缓冲溶液中对海参进行交联，再灭菌制备的；
作为实施例的具体记载，其中2-N-吗啡啉乙磺酸在乙醇中的添加浓度为10～50mmol/L；
其中碳化二亚胺(EDC)和N-羟基琥珀酰胺(NHS)在缓冲溶液中的添加质量比为4:1；EDC的浓度为1～5g/L；
所述的交联，是在4～25℃处理30min～8h；
更进一步的，交联完成后的即食海参用磷酸氢二钠缓冲溶液和水进行冲洗；
所述的灭菌，是采用高压蒸汽灭菌，灭菌条件为：温度121℃，时间20min。灭菌后的产品25℃保藏。
本发明还提供一种海参卵多肽，所述的海参卵多肽的制备方法是将海参卵使用中性蛋白酶进行酶解制备的酶解液干燥制备的；
所述的酶解，其中酶解时间4.5h、温度60℃、酶添加量7000U/g、料液比1:40。
所述的酶解液进行活性炭脱腥处理，脱腥处理后酶解液冻干即得活性物质多肽，冻干条件为：真空度0.12mbar、温度为-55℃、冻干时间≥24h；
本发明提供一种用于上述即食海参的调料液，所述的调料液中红酒：蜂蜜：多肽配比为10:2:1。
本发明制备的海参使用的EDC和NHS并不作为联接的一部分滞留在交联物分子中。从食用安全性角度能够得到消费者对产品的认可，增强了即食海参胶原蛋白的稳定性，延长了即食海参的货架期，具有较好的市场应用前景；所制备的调料包中含有多肽活性物质，不仅具有极佳的口感，而且具有吸收好、营养更全面等优点。
附图说明
图1：未经交联剂处理(A)与交联剂处理(B)的即食海参随保藏时间(25℃)变化图；
图2：未经交联剂处理和经交联剂处理的即食海参随保藏时间(25℃)电泳条带变化图；
图3：未经交联剂处理和经交联剂处理的即食海参随保藏时间(25℃)持水力变化图；
图4：未经交联剂处理和经交联剂处理的即食海参随保藏时间(25℃)水分含量变化图；
图5：未经交联剂处理和经交联剂处理的即食海参随保藏时间(25℃)水分活度变化图；
图6：未经交联剂处理和经交联剂处理的即食海参pH随保藏时间(25℃)变化关系图。
具体实施案例
下面结合实施例和附图对本发明进行详细的描述。
实施例1常规方法制备即食海参
清洗海参表面污泥，用剪刀沿海参腹部剪一个约海参体壁长1/3的切口，去除海参内脏和沙嘴，海参卵用流水冲洗干净，沥干备用，注意不要过度破坏参体。采取间断式焖煮工艺，待蒸煮锅中水沸腾后，放入海参，蒸煮3h，每1h换一次水，待海参肉富有弹性时结束蒸煮。在加热过程中使用小火加热至沸腾，且煮开后保温焖制，制备成即食海参。
实施例2：制备交联即食海参
50mmol/L的2-N-吗啡啉乙磺酸溶液与无水乙醇按体积比2:3配制成缓冲溶液；将按照实施例1的方法制备的沥干后的海参浸泡于缓冲溶液中，随后依次向缓冲溶液中加入质量比为4:1的EDC和NHS进行交联处理，其中，EDC的浓度为2g/L，处理条件为：温度25℃，时间4h；交联完成后的即食海参用磷酸氢二钠缓冲溶液和流动水反复交替冲洗4次，每次冲洗30min；冲洗后的即食海参真空包装，包装条件为：压力220Pa，抽气20s；121℃高温高压灭菌20min，灭菌后的产品25℃保藏。
实施例3：制备交联即食海参
50mmol/L的2-N-吗啡啉乙磺酸溶液与无水乙醇按体积比2:3配制成缓冲溶液；将按照实施例1的方法制备的沥干后的海参浸泡于缓冲溶液中，随后依次向缓冲溶液中加入质量比为4:1的EDC和NHS进行交联处理，其中，EDC的浓度为4g/L，处理条件为：温度4℃，时间3h；交联完成后的即食海参用磷酸氢二钠缓冲溶液和流动水反复交替冲洗4次，每次冲洗30min；冲洗后的即食海参真空包装，包装条件为：压力220Pa，抽气20s；121℃高压蒸汽灭菌20min，灭菌后的产品25℃保藏。
对实施例2制备的即食海参贮藏并进行理化指标检测，检测结果如下：
图1显示出，在贮藏第0天，新鲜即食海参体态呈圆筒状，背部稍稍隆起，圆锥状肉刺较明显，表皮完好，弹性较大；随着贮藏时间的延长，未交联处理的即食海参出现自溶现象，参体瘫软，表皮粘稠，背刺自溶，当贮藏时间到达第14天时，即食海参出现了明显的粘液化，已无法看出即食海参完整的形态；相比较，EDC/NHS进行交联处理的即食海参在贮藏期间仍然保持着新鲜即食海参的状态。
表1～2显示，随着即食海参保藏时间的延长，未交联的即食海参TPA测定结果都明显下降，当到达保藏的第7天后，即食海参的硬度和咀嚼性下降剧烈，海参体壁松软，感官品质下降，同时，即食海参的弹性也有明显下降，表明即食海参体壁蛋白结构破坏；对比交联处理的即食海参，其质构特性在保藏期的前几天并无明显变化，表明交联处理即食海参的在保藏期内一直保持着良好的感官品质。当到达保藏期第14天时，未交联的即食海参自溶严重，体壁残缺，已经无法进行TPA测定；EDC/NHS交联处理的即食海参TPA测定结果没有太大变化，即食海参体壁内的胶原蛋白未发生明显降解，整体保持着较好的硬度和弹性。
表1：未经交联剂处理和经交联剂处理的即食海参随保藏时间(25℃)感官评价变化表(9分计)
表2：未经交联剂处理和经交联剂处理的即食海参随保藏时间(25℃)质构变化表
由图2可知，在保藏期的第0天，未出现颜色较深的条带，表明未交联处理和采用EDC/NHS交联处理的即食海参蛋白结构未发生破坏，都保持着较好的新鲜度；随着保藏期的延长，未交联处理的海参条带颜色逐渐变深，这表明即食海参胶原蛋白结构破坏，水溶性蛋白含量逐渐增大，而采用EDC/NHS交联处理的海参未发生明显蛋白变化；当到达保藏第7天时，未交联处理组的条带在小分子区域颜色变深，表明蛋白质结构破坏，发生明显降解，由大分子蛋白降解为小分子，而交联处理组始终并未发生明显的蛋白质降解。当达到保藏期第14天时，未交联处理组的即食海参条带颜色较第7天深，表明即食海参的蛋白结构破坏更为严重，更多的蛋白发生降解，而交联处理组始终并未发生明显的蛋白质降解。
由图3～5可知，未经交联剂处理的即食海参含水量和持水力随保藏时间的延长呈现下降趋势；经过EDC/NHS交联处理的即食海参，变化并不明显，这表明经过EDC/NHS交联处理的即食海参具有较好的保水性能。同时，保藏后期EDC/NHS交联处理的即食海参水分活度的下降也有利于抑制微生物的生长。
由图6可知，未经交联剂处理的即食海参，pH值在保藏14天内呈现先增大后逐渐减小的趋势，表明随保藏时间的延长蛋白质发生降解，产生碱性氨基酸和酸性氨基酸，即食海参的品质不断下降；经EDC/NHS交联处理的即食海参在保藏期内并无明显变化，表明即食海参还保持着较好的新鲜度，并未发生明显的蛋白质降解。经EDC/NHS交联处理的即食海参能够最大程度保留海参原有的品质，延长了即食海参的货架期。
实施例4：筛选蛋白酶酶解海参卵
海参卵活性肽既可以提供必需氨基酸和非必需氨基酸等营养成分，同时，其具有多样的生物学功能，如免疫调节、降血压、抗肿瘤、抗氧化等作用，并改善元素吸收和矿物质运输、促进生长、调节食品风味等。充分利用海参加工副产物—海参卵，形成高效的酶解以及活性多肽制备工艺，有助于进一步提升海参的利用价值与经济效益。选用不同的蛋白酶对海参卵进行酶解，测定不同蛋白酶酶解后的水解度和多肽得率，为了提高海参卵的利用度，发挥海参卵的营养性和易吸收性，因此，以水解度和多肽得率筛选合适的蛋白酶；其中水解度的测定方法采用TCA沉淀法，多肽得率的测定方法采用比色法。
所选用的具体蛋白酶的种类及其酶活如下：木瓜蛋白酶100000U/g、中性蛋白酶50000U/g、风味蛋白酶15000U/g、菠萝蛋白酶600U/g。
在筛选蛋白酶时的酶解条件为：加酶量为2500U/g，酶解温度和pH均为蛋白酶的最适条件，酶解时间1～6h，灭酶温度均为95～100℃，灭酶时间≥15min。
表1水解度和多肽得率测定结果表
所选的四种蛋白酶中，中性蛋白酶对海参卵的水解效果明显高于其他三种；而多肽得率相对较高的也是中性蛋白酶。根据海参卵的水解度和多肽得率，选用中性蛋白酶制备海参卵多肽。
实施例3：酶解工艺的优化
以水解度和多肽得率为指标，以酶添加量、酶解时间、料液比和温度为因素，设计单因素实验，进行工艺参数的优化，单因素设计如表2所示。
表2单因素设计表
单因素实验结果：
表3不同时间对水解度和多肽得率的影响
表4不同温度对水解度和多肽得率的影响
表5不同加酶量对水解度和多肽得率的影响
表6不同料液比对水解度和多肽得率的影响
综合分析水解度和多肽得率，得出酶解时间4.5h、温度55℃、酶添加量6500U/g、料液比1:35为宜。
为了进一步提高多肽的得率，在单因素的实验基础上，以水解度和多肽得率为指标，以酶添加量比、酶解时间比、料液比和温度为因素，设计正交实验，进行工艺参数优化，正交实验设计与结果如表7所示。
表7正交实验设计与结果分析
由四个因素的K1、K2、K3值大小可知，最佳的因素水平组合为A2B3C3D3，即海参卵肽提取的最优试验条件为：使用中性蛋白酶，酶解时间4.5h、温度60℃、酶添加量7000U/g、料液比1:40。在此基础上进行验证实验，得出最佳工艺条件下水解度为81.45％，多肽得率为84.68％。
实施例4：脱腥和干燥步骤
将实施例3中的酶解液进行脱腥处理。选用活性炭处理，处理条件为：添加量为酶解液体积的5～10％，脱腥温度为20～30℃，脱腥时间为1.5～2h。
将脱腥后产物在真空度为0.12mbar，温度为-55℃条件下冻干≥24h后，即得活性多肽。
酶解后制成的肽常带有较重的腥味，这一点极为影响产品本身的感官品质，因此进行脱腥处理。采用冷冻干燥工艺，最大限度地保持了活性肽原有的色、香、味及各种营养和活性成分，且保藏期长。本工艺所得活性肽粉，颜色淡黄，无腥苦味；将活性肽粉放入水中，能迅速分散溶解，复水效果很好。
实施例5：制备调料液
红酒、蜂蜜与实施例4中所得的活性多肽进行混合，质量比为10:2:1，包装后灭菌处理。红酒有减肥、美容和防衰老的功效；活性肽具有免疫调节、降血压、抗肿瘤、抗氧化等功能，红酒、海参卵活性肽与具有滋养作用的蜂蜜一起制备的调料液，不仅改善了即食海参的口味，更提高了其营养性、易吸收性和功能性。
本发明公开的一种营养型调味即食海参的常温保藏加工方法，通过生物交联剂的处理，有效的延长即食海参常温保藏期；通过调味包的配制，掩盖海参原有的腥味，提升即食海参的口感和营养价值。此外，本发明不添加任何防腐剂，所用生物交联剂无毒无残留。
Claims (10)
1.一种能够在常温长时间保存的即食海参，其特征在于，所述的即食海参在加工过程中使用了碳化二亚胺和N-羟基琥珀酰胺进行交联处理。
2.如权利要求1所述的即食海参，其特征在于，所述的海参在交联处理时，是将碳化二亚胺和N-羟基琥珀酰胺添加到含有2-N-吗啡啉乙磺酸的无水乙醇缓冲溶液中对海参进行交联。
3.如权利要求1所述的即食海参，其特征在于，所述的2-N-吗啡啉乙磺酸在缓冲溶液中的添加浓度为10～50mmol/L。
4.如权利要求1所述的即食海参，其特征在于，所述的碳化二亚胺和N-羟基琥珀酰胺在缓冲溶液中的添加质量比为4:1。
5.如权利要求1或2所述的即食海参，其特征在于，所述的交联是在4～25℃处理30min～8h。
6.如权利要求1所述的即食海参，其特征在于，所述的即食海参在交联完成后用磷酸氢二钠缓冲溶液和水进行冲洗；然后高压蒸汽灭菌。
7.一种添加于权利要求1所述的即食海参中的调料液，其特征在于，所述的调料液中包含有红酒、蜂蜜和海参卵多肽；所述的海参卵多肽是将海参卵使用中性蛋白酶进行酶解制备的。
8.如权利要求7所述的调料液，其特征在于，所述的酶解，其中酶解时间4.5h、温度60℃、酶添加量7000U/g、料液比1:40。
9.如权利要求7所述的调料液，其特征在于，所述的酶解液进行脱腥处理。
10.如权利要求7所述的调料液，其特征在于，所述的调料液中红酒：蜂蜜：多肽的配比为10:2:1。
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